Upgrade Salmon With Your Favorite Bottle Of Green Goddess Dressing
A foolproof method for a delicious meal is slapping some type of sauce on salmon. Whether it's a blend of ginger and mint or a quick honey-soy sauce glaze, dressing it with a sauce always yields flavorful fish. To give salmon an herbaceous upgrade, adorn it with green goddess dressing.
Made from mayo or Greek yogurt, plenty of fresh herbs, lemon juice, anchovies, and garlic, the dressing is tangy, fresh, and bright. A delicious accompaniment to salmon's own rich flavor, green goddess dressing uplifts the fish. Use it to marinate salmon or top it off after it's been cooked. Store-bought dressing works well, but our green goddess dressing recipe is also a great choice.
Rub green goddess dressing all over a piece of thawed, dried salmon and let it marinate for around half an hour. Roast it in the oven at 400 degrees Fahrenheit for 20 minutes or put it in the air fryer for 10 minutes. You can also place the dressing on top of the filet and steam it until it's cooked through.
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A Heavenly Upgrade On Salmon
For a fast, easy dinner, roast salmon, along with your favorite veggies, on a sheet pan. Drizzle the salmon, green beans, mini potatoes, zucchini, carrots, and sliced red bell peppers in extra virgin olive oil and green goddess dressing. Roast the salmon and vegetables at 350 degrees Fahrenheit and sprinkle with feta before serving.
Air fry salmon quickly to assemble a salad, complete with green goddess dressing. Massage kale with olive oil and toss the salad with walnuts, sliced nectarines or peaches, minced red onions, and sliced avocado. Once the salmon cools, flake it apart with a fork and add it to the salad, along with the green goddess dressing.
Add salmon to a hearty grain bowl for a filling, delicious meal. Combine pearl barley, sunflower seeds, cherry tomatoes, chopped roasted cauliflower, salmon, and spinach in a bowl and toss it gently. Drizzle the dressing over the grain bowl and sprinkle goat cheese and extra sunflower seeds on top.
Read the original article on Tasting Table.
